Preparation Tips: Part of the grain used in
the sprouted bread recipes is used moist and part of it is used
dried and milled into flour. Any amount of sprouted or soaked
grain to be used dried and milled into flour can be prepared in
advance and stored after drying.

For sprouted or soaked grain that is going to be used moist,
make no more than will be needed within a day or two (1 cup dry
grain= about 2 cups sprouted)

2. Drain, Saving soaking water to use as hot liquid in bread
recipe (refrigerate until needed).

3. Sprout Grainfor 1 day only for very short sprouts - 1/16" to 1/8"
long; keep grain well drained, but damp, watering it twice.

4. Store 2 cups sprouted grain in refrigerator in tightly
covered container until needed (not over a day or two).

5. Thoroughly
Dry Out remaining grain. When thoroughly dried, mill
into flour (any dried grain not to be used immediately
may be stored in tightly covered container in cool place; do not
mill into flour until ready to use). Grain may be dried in a dehydratorat low temperatures to preserve nutrients or in a warmed oven.

6. Use moist refrigerated grain and milled flour as directed
in specific recipes.

METHOD #2 SOAKED GRAIN (For 1 Medium loaf
of bread)

1. Using same amount of grain and water as
step #1 above; cover container with loose fitting lid; soak for
3 days at room temperature.